Caramelized Shallot & Early Cherry Tarte Tatin
I adore a classic apple tarte tatin, but my heart truly belongs to the savory side of the Parisian neighborhood bistro. By May, California gives us our first sweet cherries. I was at the Santa Monica farmers market last week when my favorite farmer, Tomas, handed me a basket of Bings that were so perfect they almost made me weep. That is when it hit me: why not treat them like a savory element? These cherries are absolute magic when roasted alongside sticky, deeply caramelized shallots and a good splash of sherry vinegar. We are skipping heavy cream here—this is California, after all! Instead, we crown the flaky, butter-rich pastry with a bright, Meyer lemon-whipped chèvre that cuts right through the richness. It reminds me of the savory tartes my grandmother baked in France, but with that unmistakable West Coast sunshine. What makes this recipe so special to me is how it beautifully dances on the edge of sweet and savory. Want to make it your own? Toss in some fresh thyme or even a pinch of Espelette pepper before you flip it. Just pour yourself a chilled glass of natural Gamay, trust the butter, and do not be afraid to let those shallots get properly dark in the pan!
Featured Recipe
Caramelized Shallot & Early Cherry Tarte Tatin
I adore a classic apple tarte tatin, but my heart truly belongs to the savory side of the Parisian bistro. By May, California gives us our first sweet cherries, which are absolute magic when roasted alongside sticky, caramelized shallots and a splash of sherry vinegar. We are skipping heavy cream here and crowning the flaky pastry with a bright, Meyer lemon-whipped chèvre that cuts right through the richness.
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Timeline
Ingredients
- 1 lb medium shallots, peeled and halved lengthwise(keep the root end slightly intact)
- 1 cup early sweet cherries, pitted(Bing or Brooks work beautifully)
- 3 tbsp unsalted cultured butter(I prefer a European-style butter here)
- 1 tbsp fresh thyme leaves(plus a few sprigs for garnish)
- 2 tbsp sherry vinegar
- 1 tbsp honey(wildflower honey is lovely)
- 1 sheet all-butter puff pastry(thawed in the fridge)
- 4 oz fresh chèvre (goat cheese)(softened to room temperature)
- 1 tbsp Meyer lemon juice
- 1 tsp Meyer lemon zest
- 2 tbsp extra virgin olive oil(the good, grassy California stuff)
- 1/4 cup shelled pistachios(lightly crushed)
- 1 glass Gamay wine(mentioned as a beverage to enjoy during shallot prep)
- 1 pinch salt(mentioned in step 2)
Instructions
- 1
Preheat your oven to 400°F (200°C). Take a moment to peel and halve 1 lb medium shallots, peeled and halved lengthwise and pit 1 cup early sweet cherries, pitted. It is a bit of a meditation, so pour yourself a glass of chilled, crunchy Gamay while you work.
15 min
Tip: Keep the root end of the shallots slightly intact so they don't fall apart in the pan.
- 2
In a 9-inch ovenproof skillet, melt 3 tbsp unsalted cultured butter over medium heat. Arrange the shallots cut-side up in a tight circle. Sprinkle with 1 tbsp fresh thyme leaves and a heavy pinch of salt. Cook undisturbed until the bottoms start to turn deeply golden and smell intoxicating.
10 min
Tip: A well-seasoned cast iron or stainless steel skillet is perfect here.
- 3
Nestle the pitted cherries into the little gaps between the shallots. Drizzle the pan with 2 tbsp sherry vinegar and 1 tbsp honey. Let it all bubble and reduce into a sticky, fragrant syrup.
5 min
Tip: Shake the pan gently but do not stir, to keep the shallots beautifully intact.
- 4
Remove the skillet from the heat. Carefully drape 1 sheet all-butter puff pastry over the shallots and cherries. Using a spoon or spatula, quickly tuck the edges of the pastry down the inside of the skillet to hug the filling.
3 min
Tip: Work quickly so the butter in the pastry doesn't melt before hitting the oven.
- 5
Transfer the skillet to the oven. Bake until the puff pastry is fiercely puffed, wonderfully crisp, and golden brown.
25 min
Tip: Watch the edges—you want a deep, confident bake so the pastry holds up to the syrupy juices.
- 6
While the tarte bakes, let's make the whipped chèvre. In a small bowl, aggressively whisk together 4 oz fresh chèvre (goat cheese), 1 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 2 tbsp extra virgin olive oil until wildly smooth and creamy.
5 min
Tip: If the cheese is too firm, a tiny splash of warm water will help it whip up beautifully.
- 7
Remove the skillet from the oven. This is crucial: let it rest for exactly 5 minutes. Too soon and the juices run everywhere; too late and the caramel stubbornly solidifies to the pan.
5 min
Tip: Set a timer! 5 minutes is the magic number.
- 8
Place a plate slightly larger than the skillet over the top. Using oven mitts, confidently and swiftly invert the skillet and plate together. Lift the skillet away to reveal your masterpiece. Garnish with 1/4 cup shelled pistachios and generous dollops of the bright whipped chèvre.
2 min
Tip: If any shallots stick to the pan, just nudge them back into place on the pastry. No one will ever know!
Chef's Notes
Do not be intimidated by the inversion step—just use a confident, swift motion! If you cannot find early sweet cherries, a firm, slightly underripe apricot works wonders here too.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.